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Gluten free fruit cake, cake pop recipe

Last week I showed you my first batch of cake pops, leopard print ones. I really loved how they looked and tasted and wanted to make more.

I have been recently working on a birthday cake and I had some fruit cake left over so I thought rather than waste the bits I didn't use I would make them into fruit cake pops. I went for chocolate buttercream as the binding element and have coloured and themed them to match the birthday cake.

If you don't have time to make a fruit cake you can always use a shop bought one! These are the second batch of cake pops I have made and I definitely need to keep practicing the coating part! It can be tricky to get nice and smooth. However, my plan of letting the cake pops with inserted stocks rest in the fridge before coating the cake in candy has stopped the cake pops from spinning on their sticks.

Gluten Free

24 Cake pops

Method

Gluten free 15cm fruit cake

  1. Place all dried fruit and mixed peel in a bowl, pour in sherry and mix well. Cover with a clean cloth. Leave for 12 hours or overnight so fruit can absorb the sherry

  2. Preheat oven to 150 deg C (300 deg F)

  3. Grease and line tin with baking parchment

  4. Wrap newspaper/brown paper around tin and secure with baker's twine

  5. Beat butter and sugar with an electric mixer on high speed until the mixture turns a pale colour

  6. Beat in eggs slowly on medium speed

  7. Sieve flour, salt and spices into the mixture and mix slowly on low speed

  8. Fold in soaked fruit, almonds, lemon & orange zest until well mixed

  9. Pour mixture into tin, level with spatula

  10. Place sheet of grease proof paper on top, and make sure to leave a small circle missing from centre

  11. Bake for 3 hours and 15 minutes on middle shelf

  12. Place cake on a wire rack to cool

  13. When cake is completely cool, remove cake from tin

  14. Pierce cake several times with skewer

  15. Pour 3 tsp of brandy over the top of the cake (feeding)

  16. Wrap in baking parchment

  17. Wrap in foil or store in an airtight container

  18. Feed at regular intervals over the next few weeks

Dark chocolate buttercream

  1. Melt chocolate drops in a microwave on low power, or in a bain marie on the hob

  2. Whip butter until light and fluffy, gradually beat in icing sugar

  3. Add vanilla extract and continue to beat

  4. Fold in melted chocolate and milk, till you have an even consistency

To decorate

  1. Crumble fruit cake with your fingers so it is in the smallest pieces

  2. In a food mixer, mix the chocolate frosting with the fruit cake crumbles.

  3. Whisk until it resembles a dough like mixture.

  4. Place mixture into fridge to firm up, making it easier to work with

  5. Line a baking tray with baking paper

  6. Using electric scales, measure out 30g of mixture and roll into a ball. Place on baking sheet. Repeat until all mixture has gone.

  7. Place candy melts into a microwavable bowl. Heat for 1 min on medium. Stir and continue heating in 30 second intervals until candy is fully melted

  8. Push one lollipop stick into the melted chocolate and then into one cake. Place cake pop in fridge whilst you continue to repeat step 12 for each cake pop, placing them in the fridge after each cake

  9. Take cake pops out of fridge one by one and coat in chocolate, sprinkle glitter and stars on top. Push into polystyrene block and leave to dry.

Ingredients

Gluten free 15cm fruit cake

  • 150g currants

  • 50g sultanas

  • 50g raisins

  • 40g cherries (glace, chopped)

  • 25g cut mixed peel

  • 2 tbsp cream sherry

  • 25g almonds (chopped)

  • 90g gluten free plain flour

  • 0.5 tsp cinnamon

  • 0.5 tsp mixed spice

  • 1 pinch salt

  • 75g butter (unsalted, at room temperature)

  • 75g brown sugar (soft)

  • 2 medium eggs

  • 0.25 lemons (grated zest)

  • 0.25 oranges (grated zest)

  • 3 tbsp brandy

Dark chocolate buttercream

  • 100g butter (white, unsalted, at room temperature)

  • 75g dark chocolate (chips)

  • 200g icing sugar (sieved)

  • 1 tsp vanilla (extract)

  • 1 tbsp milk (semi skimmed)

To Decorate

  • Candy melts

  • star sugar shapes

See more...

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